Vaguely-thai Scallops
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood | Thai | Seafood, Usenet | 4 | Servings |
INGREDIENTS
| 1 | lb | Scallops, preferably |
| the large sea kind | ||
| but small bay scallops | ||
| should be ok | ||
| 1/2 | lb | Snow peas |
| 1/2 | c | White wine |
| 1 | T | Lime juice |
| 3 | T | Nam Pla, Thai |
| fish sauce | ||
| 3 | Garlic cloves, chopped | |
| 2 | T | Fresh ginger, chopped |
| 4 | T | Butter |
| Pepper, freshly ground |
INSTRUCTIONS
Start some rice cooking, so it will be done when the scallops are
done. If you're using large (sea) scallops, slice them into strips
about 1/4 inch thick. If you're using small (bay) scallops, don't
bother slicing them. Rinse and drain the snow peas and remove the
strings. Cut the pods into 1-inch lengths. Heat a small saucepan or
skillet, then put in a little butter. Add the ginger and saute for 30
seconds, then add the garlic and saute for another 30 seconds. Add
the wine and fish sauce, and reduce the mixture by half, stirring
often. Keep this hot during the next few steps, but stir it so that it
doesn't burn. Heat a skillet large enough to hold the scallops in one
layer, and melt the rest of the butter. Over moderately high heat,
add the scallops and pepper to taste. Add the snow peas and stir-fry
until the peas have change color and the scallops have turned opaque,
about 2 minutes. Don't overcook the scallops, just cook them until
they've lost their translucent look. Add the sauce and lime juice to
the skillet and stir everything for a few seconds, until well-mixed.
Serve immediately. NOTES Sauteed scallops with snow peas in fish
sauce -- This is something I invented with what I had around after I
bought some scallops on impulse. It's inspired partly by a recipe of
Madeline Kamman's and partly by Thai and Chinese recipes, although
scallop recipes are rare in my Asian cookbooks. It's not spicy and
probably has very little to do with real Thai cooking, but the taste
of Nam Pla (Thai fish sauce) is an interesting complement to the
scallops. Serve it with rice. Nam Pla is available in asian markets
or some supermarkets. Substitute soy sauce if you cannot find it. Do
not add salt; the Nam Pla is salty enough. : Difficulty: easy. :
Time: 10 minutes preparation, 10 minutes cooking. : Precision:
Experiment with the proportions. : Jeffrey Mogul : DEC Western
Research Lab, Palo Alto, California :
{ucbvax,decvax,ihnp4}!decwrl!mogul, mogul@decwrl.DEC.COM : Copyright
(C) 1986 USENET Community Trust From Gemini's MASSIVE MealMaster
collection at www.synapse.com/~gemini
A Message from our Provider:
“Jesus: The half has never been told”
Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 461
Calories From Fat: 237
Total Fat: 26.9g
Cholesterol: 115.6mg
Sodium: 729.7mg
Potassium: 397.7mg
Carbohydrates: 37.1g
Fiber: 1.6g
Sugar: 2.7g
Protein: 14.4g